Ingredients

• 3 lbs Two-Row malt, crushed
• 4 lbs Malted wheat, crushed
• 0.6 lb Munich malt, crushed
• 1 oz Magnum hops - 60 minutes
• 0.5 oz Sorachi Ace hops - 15 minutes
• 0.5 oz Sorachi Ace hops - 5 minutes
• 1 L starter of American Ale yeast (White Labs WLP051 or Wyeast 1272)

Directions

1. Line a 7.5 gallon kettle with mesh bag, fill with 2.5 gallons of tap water and bring to 165°F. Remove from heat.
2. Mash-in: slowly add the Two-Row malt, Malted wheat, and Munich malt into the water inside the bag
3. Stir for 2 minutes, create a consistent mash. Temperature should be about 154°F
4. Cover the mash and uncover every 20 minutes (for total of 60 min) to stir
5. Heat 3 more gallons of water to 185°F and mash-out by pouring water into the mash
6. Stir, temperature should be about 170°F
7. Take grain bag out of the liquid, allowing wort to drain frmo grain
8. Hold th grainn bag above the kettle for 5-10 minutes, top off wort with water to total 6 gallons
9. Bring wort to a rolling boil, add 1 oz. Magnum hops in a mesh bag
10. After 45 minutes, add 0.5 oz. of Sorachi Ace hops in a mesh bag
11. After 10 more minutes, add 0.5 oz. of Sorachi Ace hops in a mesh bag
12. After 5 more minutes, remove from heat (once wort cools below 180°F, everything must be sanitary and limited exposure to open air)
13. Cool wort by placing pot in an ice bath until 70°F
14. Use a sanitized auto-siphon to remove enough wort to take a gravity reading with hydrometer (should be about 1.043)
15. Pour yeast into cooled wort (should be below 70°F now)
16. Cover fermentor with a santizied stopper and airlock
17. Ferment in a dark place between 65-68°F
18. Bottle after 1-2 weeks, use enough priming sugar for medium level of carbonation

Reference: American Wheat Ale from SeriousEats